Yakitori Don

Name: Yakitori Don
Yield: 2 servings
Cuisine: British
Ingredients: 300 g Chicken Fillets *Today I used Thigh Fillets; Salt & White Pepper; 1 tablespoon Sake (Rice Wine); 1 teaspoon grated Ginger OR Garlic *optional; 4 thick Spring Onions *use white & lighter colour parts, cut 3cm in length; 2 servings Freshly Cooked Rice; Oil for cooking; Shichimi (Japanese Chilli Spice Mix); <‘Tare’ Sauce>; 1 tablespoon Mirin; 2 tablespoons Soy Sauce; 1 tablespoon Sugar

Hiroko Liston @hirokoliston

Melbourne, Australia

Place my ‘Lazy Yakitori’ on the Freshly Cooked Rice to make this delicious rice bowl dish. My favourite ‘Yakitori’ is ‘Negima’, Chicken & Spring Onion, seasoned with just Salt and Pepper, however, for the rice bowl dish, ‘Tare’ Sauce version is the best.

Hiroko Liston @hirokoliston

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Ingredients

2 servings

300 gChicken Fillets *Today I used Thigh Fillets
Salt & White Pepper
1 tablespoonSake (Rice Wine)
1 teaspoongrated Ginger OR Garlic *optional
4thick Spring Onions *use white & lighter colour parts, cut 3cm in length
2servings Freshly Cooked Rice
Oil for cooking
Shichimi (Japanese Chilli Spice Mix)
<‘Tare’ Sauce>
1 tablespoonMirin
2 tablespoonsSoy Sauce
1 tablespoonSugar

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Steps

1

Cut Chicken into bite size pieces and place in a bowl. Add Sake, Salt and Pepper, massage and set aside for 10 minutes. You may wish to add some grated Ginger OR Garlic.
2

In a small bowl, combine ‘Tare’ Sauce ingredients.
3

Heat a small amount of Oil in a frying pan over medium to low heat, place Chicken and Spring Onion, and cook for 5 minutes (2-3 minutes for Breast Fillet), and DO NOT stir.
4

Once the bottom is brown, turn them over and cook 5 minutes (2-3 minutes for Breast Fillet), again DO NOT stir.
5

When Chicken is cooked, pour the ‘Tare’ Sauce over and combine, and that’s it!
6

Half fill a bowl with Freshly Cooked Rice and cover it with Chicken and Spring Onion, and drizzle with the sauce. Sprinkle with Shichimi (Japanese Chilli Spice Mix) and enjoy.